big dude
Sous Chef
Had a little grilled pork tenderloin and fresh picked asparagus for dinner tonight. Pulled the meat at 150* and rested for 10 minutes. Cooked and rotated to 140* then began glazing with a Roxy recipe (Smoke Ring Forum) and continuing to turn. Sliced and drizzled a little more glaze. Meat was tender and juicy and the wife and I both loved it. BD